Instructions:

Cut selected young squash (no more than 7-8 cm in diameter) across into pieces approximately 5 cm long, scoop out the seeds and some of the flesh, parboil them in salted boiling water until half-done, then fill them with stuffing prepared with meat passed through a meat grinder and mixed with boiled rice, finely diced and browned in butter onions, and salt.

Set prepared squash in tight rows in a saute pan or a pot, sprinkle with crushed breadcrumbs, drizzle with melted butter, and bake in a preheated oven.

Just before serving dress cooked squash with tomato and sour cream sauce.

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